Directions

Cook the pasta until al dente.

Heat the olive oil over medium heat in a large, deep skillet and melt 1 tablespoon of the butter into it. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes.

Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute.

Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through.

Fold in the tarragon and turn the heat to low.

Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwavable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.

Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9x12” heatproof dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes Garnish with the parsley.